Toffee Bars
When I was pregnant with my 2nd child, I couldn't get enough brown sugar cinnamon pop tarts (and bananas). When I ran across this recipe that is KETO, the angels above started singing and I was doing my happy dance!
- Servings: 12 cookies
Tender keto sugar cookies with a cinnamon brown "sugar" filling and topped with a sweet cinnamon glaze. They taste just like the Pop Tarts of your childhood, but so much better (and healthier!)
Ingredients:
Filling- 3 tbsp (42.61 g) butter, very soft, not melted
- 1/4 cup (50 g) brown sugar replacement (Swerve)
- 2 tbsp (20.29 g) allulose
- 1 tsp coconut flour
- 1 tsp cinnamon
- 1/2 cup (113.5 g) butter, softened
- 1/2 cup (95 g) granular sweetener, erythritol-based recommended like Swerve
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 2 1/2 cups (280 g) almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup (63.33 g) powdered sweetener
- 2 tbsp (30.43 g) heavy cream
- 1 to 2 tbsp Water to thin
- 1/8 tsp molasses, (optional)
- 1/2 tsp cinnamon
Instructions:
Filling- In a small bowl, combine the ingredients. Use a silicone spatula to work them together until well combined. Set aside.
- Preheat the oven to 325ºF and line a large cookie sheet with a silicone baking mat or parchment paper.
- In a large bowl, beat the butter and sweetener together until light and fluffy. Add the egg and vanilla extract and beat until well combined. Add the almond flour, baking powder, and salt and beat until the dough comes together.
- To form the cookies, use about 1 1/2 tablespoons of dough and roll into a ball, then flatten into a disk. Place about 1 teaspoon of the filling on the disk and fold the dough partway around it.
- Top with a smaller disk made from 1 tablespoon of dough and seal the edges. Place on the prepared cookie sheet and flatten slightly. Repeat with the remaining dough and the remaining filling.
- Bake 15 to 20 minutes, until just golden around the edges, switching the pans halfway through baking. The cookies will be very soft still, but will continue to firm up as they cool.
- In a small bowl, whisk together the powdered sweetener and cream. Whisk in just enough water for a thick drizzling consistency. Whisk in the molasses, if using, and the cinnamon.
- Spread over the tops of the cookies and let set.
Notes:
Tips for Success
- The filling takes a teaspoon of coconut flour to firm it up a bit. Otherwise it might melt away completely during baking. If you are allergic to coconut, you can replace this with two teaspoons of almond flour.
- Always remember to allow your eggs to come to room temperature before you start baking. Cold eggs will cause the nicely creamed butter to clump up again and will affect the texture of the cookies.
- You only need a few drops of molasses to give the glaze the right color and flavor, but you can skip it if you prefer. I don’t recommend using brown sugar alternative in the glaze because it doesn’t combine well and the glaze will be gritty.
- Each part of this recipe takes different sweeteners to give it the right flavor and consistency. While you are free to change things up and use your preferred sweeteners, your cookies may suffer in taste and texture.
- I recommend erythritol-based sweetener for the cookie dough, as allulose will cause the cookies to darken a lot more. They may also be a lot softer and not as sturdy.
- For the filling, brown sugar substitute will give it the right flavor, and a little allulose will help make it more gooey.
- The glaze requires a powdered sweetener, but both allulose and erythritol work. I like a mix of both because it helps keep the glaze shiny while also setting faster.
Macros:
- Serving: 1 cookie | Calories: 168 cal | Carbohydrates: 5.8g | Protein: 5.8g | Fat: 22.8g | Saturated Fat: 8.3g | Fiber: 2.8g
Source: All Day I Dream About Food
